Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics.
Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK.
This episode explores how prawns are intensively farmed and discovers why there are often so few wild mushrooms in our wild mushroom soups. Kate flies to Thailand - the world's biggest producer of farmed prawns - to get a sense of the scale of the industry, and Matt meets a professional wild mushroom forager in the woods of West Sussex.
This episode explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients. Matt travels to South Africa to visit one of the country's largest olive orchards in the Western Cape, where he discovers that black olives are just riper green olives, but that both need a year's soaking in brine to make them edible. In Spain, Kate is shown how mass production factories make super black olives found in pizza and salads. And Matt heads to a small brewery near Belfast to discover if it really is just water, hops, barley and wheat in beer.
The team head to Thailand to find out what seafood goes into seafood sticks, and then discover how some British wine is really made... in Spain. In a seafood stick factory in Thailand Kate sees some incredible production techniques and giant frozen blocks of fish called surimi. Confusingly, there are two types of domestically produced wines: British and English. British wine is much cheaper, so what's the difference?
Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how 'fresh' it is. The team then travel around the UK to find out what is used to replace the fat in low-fat mayonnaise, and discover it's a bacteria that usually grows on rotting cabbages.
Kate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiches from going soggy, and the team investigates the production of strawberry-flavoured food. Matt Tebbutt and Rachel Edwards-Stuart try to make yoghurt with the average amount of the fruit used in supermarket-own brands - 10 per cent - but the results are disappointing, while Martin Dickie visits the Nestle Rowntree factory to learn about the concentrated strawberry flavour used in their pastilles.
Matt Tebbutt travels to Sweden to learn how a food company uses liquid smoke to flavour sausages, a method that is cheaper and quicker and enables flavours to be tailored more effectively. The Food Standards Agency requires that ice-cream needs to contain milk protein and any kind of fat - vegetable being the one most commonly used. Martin Dickie and James Watt head to Brighton beach with an old-fashioned bicycle adorned with banners saying `Ice Vegetable Oil'. What will the public make of this product?
The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev. And Matt is puzzled: how can supermarkets sell English summer apples in the middle of winter? Jimmy travels to specialist cheese cellars in the south of France where mould is specially grown - to be eaten - before heading to Edinburgh to meet Britain's leading mould expert. Using specialist microscopes, Jimmy gets a unique insight into mould taking hold of bread to find out the difference between mould that is safe to eat and mould that can contain one the most deadly toxins known to man. Which is on your bread? Next the team head to Kiev in Ukraine to find out what part of a chicken makes a chicken Kiev. In a factory that processes around half a million birds a day Kate learns that a surprising number of chickens could end up in a single Kiev, and discovers how left-over chicken carcasses are turned into an unlikely food product.
Jimmy Doherty asks: what exactly is in a doner kebab? After going to a kebab manufacturer and helping make a doner, Jimmy is pleasantly surprised by what constitutes a real one. But he soon discovers that a lot of kebab shops in the UK don't know which meat is in the doners they're selling. So, armed with a stack of random kebabs bought from around the country, Jimmy gets a specialist laboratory to carry out DNA tests. He has each sample tested for donkey, horse, lamb, beef, chicken and pork - and the results are varied. Meanwhile, Kate Quilton wants to find out the safest way of eating oysters. After seeing how they're caught she's shocked to discover that 75% of UK-caught oysters contain the sickness bug Norovirus. After seeing British oysters being cleaned for consumption, the team visit Health Protection England to find out the safest way to eat oysters without getting ill. And finally, Matt Tebbutt learns about the amazing ingredient that comes in every bottle of that classic English tipple gin.
The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt? Kate Quilton heads into the Mozambique countryside to find out why - unlike walnuts, hazelnuts and almonds - cashews aren't sold in their shells. She learns that cracking a cashew nut in its shell can do serious harm and getting a cashew safe to handle is a huge process. But the team also discover that an extract from the shell can have an extremely high value and could potentially be of great use to medical science and the war against superbugs. Jimmy Doherty's voyage of discovery to find out more about pub-favourite scampi and its processed cousin scampi bites gets off to a stormy start as he's sea sick on a Scottish trawler. He soon discovers that not all scampi is made equal. After carrying out DNA tests on a range of scampi products, Jimmy finds a surprising foreign body in this great British classic that takes him to some unexpected places. And why pay 20 times more for one type of salt than another? Matt Tebbutt learns how sea salt is harvested and finds out if the difference in taste is worth the price.
Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is. Jimmy tests stock - homemade versus a cube - and is surprised to learn that a cube isn't made the traditional way, from boiled bones. So what is the 'beef extract' referred to on the label? Jimmy heads to Brazil, to a company which produces a quarter of the beef that is consumed globally each year, to find out more about this mysterious ingredient. Iron is essential to the human body, carrying oxygen through the blood, but what does it look like? And why is it added to cornflakes? Processed cheese doesn't come in chunks or blocks but melts nicely all over a burger, so what's in it? Matt helps to make one and is shocked to learn that there could be as little as 10 per cent cheese in each slice and that it's even possible to make a yellow cheese-style slice with no cheese at all.
How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread? Jimmy Doherty visits Brazil to find out more about coffee beans and to try to find a naturally grown caffeine-free coffee. Kate Quilton heads to Finland to find out what makes chewing gum so chewy and if it is safe to swallow. At a giant chemical plant she learns that many of the ingredients found in some of our gums can also be found in car tyres and other unlikely products. Matt Tebbutt counts the calories in diet bread. It looks and tastes similar but how are the calories sliced off?
Can hot chilies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye? Kate's in Mozambique, home to the peri peri chili, one of the most popular peppers in the world. Chili sauce is fiery, but what creates that burning sensation and can it harm you? To find out, Jimmy eats one of the hottest chili burgers in the world. His brain says serious damage is being done, but Jimmy asks a doctor if there are any physical effects. What makes chorizo red, and what is food additive E120, which is on the label? Jimmy finds out that a bug is responsible and visits Lanzarote, where he meets a farmer with some very unusual livestock. And presumably pork is either free-range or not, but is it really that simple?
Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another? Kate visits Spain on the hunt for avocados. There are nearly 4000 trees on a farm near Malaga, producing half a million avocados. They need to be picked to ripen, but then their journey to the UK includes a surprise pit-stop at specialist ripening rooms in the Netherlands. Jimmy keeps chickens on his farm, and believes that a better-kept chicken produces a tastier egg. But he's never put it to the test, until now. Jimmy visits one of the UK's largest chicken farms, which produces a range of eggs: caged, barn, free-range and organic. How do they live, and does that affect the taste? Jimmy believes the feed is crucial to the bird and therefore the taste of the egg. But in a blind taste test, can he tell a free-range egg from a battery egg? Meanwhile, Matt is investigating balsamic vinegar: what is it made from and why does it have such a wide price range? He goes to Modena in Italy, where balsamic vinegar was invented.
Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best? The search for sardines starts in Portugal and Kate Quilton is off to trawl for fish. She follows the fresh sardines from boat to dockside to a tinning factory. Sardines are heralded as a 'superfood' and jam-packed full of Omega 3 oils, but Kate wants to know if the tinning process diminishes their health benefits. Does the duck in supermarket packaging differ from the ducks we see in ponds? Jimmy Doherty goes duck-hunting to see how game meat differs from farm meat. But wild duck can only be hunted for five months of the year. We spend over £800 million on pasta each year in Britain. Supermarket shelves stock a wide range of dried and fresh pasta. Fresh pasta can cost ten times more than dried, but what are you actually paying for and does the price match the taste?
Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds. Matt meets a team of researchers to examine why re-heating rice can make you ill, and discovers what makes the pre-cooked rice stocked in supermarkets safe to eat. Meanwhile, Kate heads to Malaysia to find out how vanilla is grown and how vanilla extract is produced.
Jimmy finds out whether we should be eating cod or not and asks if there's enough in the sea to go round. He visits Iceland to discover why they supply most of the cod in our supermarkets, instead of British cod. Is Iceland's cod better? Kate investigates why, unlike other popular fruits, most British supermarkets only stock one variety of banana. She heads to Malaysia to learn about a disease that could mean the end of one of our favourite fruits. Plus, Matt examines the methods used to make popcorn and discovers why eating bucketloads of popcorn might not satisfy your appetite, encouraging you to eat more than you should.
Kate visits France to find out if a glass of red wine a day keeps the doctor away. Venison is traditionally the meat of kings. This lean, healthy meat has become hugely popular over the last decade. Jimmy investigates why we seem to be importing some of it from New Zealand and discovers how to keep UK venison on our supermarket shelves. Matt lifts the lid on skimmed milk. How do dairy farmers get exactly the right amount of fat in every pint of milk?
Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so much cheaper than others. Matt visits a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour.
Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley in Peru. Matt travels to a secret location to track down UK-grown wasabi plants, managing to sting his nostrils in the process.
Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. He crosses the North Sea to visit one of the largest pork abattoirs in Europe, which operates 24 hours a day.
Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?
Jimmy finds himself being inspired by one of an old favourite, black pudding, to learn about the properties of blood, and how it is being increasingly used in gastronomy. Kate finds out more about a city of greenhouses in the Andalusian desert where millions of watermelons are grown every year.
Jimmy discovers how some food producers are using seaweed to cut down their salt content. Sales of traditional East London favourite, jellied eels, are booming and Kate finds out about the journey that eels make across the Atlantic Ocean.
Matt wants to know how it's possible for British onions to be sold in supermarkets all year round. The answer lies not in our soil, but in a disused aircraft hangar. Is pricey aged steak worth the wait? Jimmy visits a top butcher to find out how aged beef is produced and whether it's possible to mature-age your own steaks at home. Kate is intrigued about what goes into a stuffed olive. In Greece, she discovers that the filling in pimento olives is not just red pepper, but also contains another, surprise ingredient: Food Unwrapped's old friend, seaweed.
Jimmy wants to know what gives stout its smooth texture. In Dublin he learns that the key ingredient is nitrogen. But how does a gas make something creamy? Kate's on the trail of the ultimate superfood. We all want to make healthy choices but when it comes to fruit and veg, do we really know what's pick of the bunch? One of these nutritional stars is watercress. But why don't we know much about it? And why is English mustard hot while the Dijon variety is relatively cool? Matt visits a leading factory to find out how they're made.
Jimmy Doherty and the team uncover the truth about diet foods. Could green tea help knock off some pounds? Is soup the secret to losing weight? And can beetroot improve your physical performance?
Jimmy Doherty, Kate Quilton and Matt Tebbutt return to investigate more food-related issues. In the first edition, they contemplate how much goodness is present in tinned tomatoes, and whether consumers should stick with fresh. Plus, the role of the pig in making chewy sweets and how prebiotics such as bacteria and fungi work in the gut.
Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to answer those niggling questions about different foods. This week, they find out whether there really are wasps inside fresh figs, and why ostrich meat is red. Plus, Kate's mission to give up added sugar reveals some shocking truths.
Jimmy Doherty heads to Cyprus to discover why halloumi cheese is the subject of much debate, Kate Quilton investigates whether there is any truth in the tale of potentially lethal poison lurking in apple cores, and Matt Tebbutt finds out what is living inside every sourdough loaf.
The team travels the world to answer those niggling questions about different foods. This week, Jimmy Doherty visits Bulgaria to find out why rose oil is considered liquid gold, Kate Quilton tackles the question of pink pork - is it safe to eat? - and Matt Tebbutt explores the pros and cons of oven roasting bags.
Jimmy Doherty puts so-called healthy snacks under the spotlight as he examines the impact they can have on children's teeth. Kate Quilton visits Romania to look at what makes cheap red wine taste so good, and asks whether people can really tell the difference when it comes to price. Matt Tebbutt heads to the Isle of Wight to find out why garlic causes bad breath.
Jimmy Doherty is in Italy to find out what makes pine nuts so expensive. Kate Quilton travels to the depths of the Amazon rainforest in Brazil to discover what gives the humble red Leicester cheese its colour, and Matt Tebbutt is in Spain, where he reveals how glace cherries are made - and it takes his breath away.
In Greece, Jimmy Doherty learns how Greek yoghurt production creates a potentially harmful by-product. Kate Quilton uncovers the secrets of saffron among the Atlas Mountains in Morocco, and Matt Tebbutt finds out why it is considered unwise to eat raw kidney beans.
Jimmy Doherty travels to the olive groves of Italy to ask locals what they think of some of the extra-virgin oil sold on UK supermarket shelves. He also visits Holland, where insects are being farmed for human consumption, and discovers some tasty facts about these six-legged treats. Kate Quilton heads to Louisiana to reveal the secrets of its famous hot sauce, and asks if drinking a cup of warm milk before bed helps people sleep. Matt Tebbutt uncovers the surprising truth about how much truffle is in truffle oil, and finds out whether wild boar really is wild.
Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters.
How good are omega3 supplements? Why is Iberico ham expensive? What makes white chocolate, white?
Jimmy investigates mineral water, Kate finds out what the vegetable is in vegetable oil.
Jimmy, Kate and Matt revisit missions from their casebook. Why is so much supermarket bacon Danish? Jimmy comes face to face with cheese mites. And are the banana's days numbered?
How fresh is supermarket fish, Is cheese always off-limits if you want to lose weight.
Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.
Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.
Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.
Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese
Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.
Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.
Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?
Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?
Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.
The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?
The team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy?
Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake
Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possible holy grail of sugar-free baking. Can alcohol-free beer taste of beer? Plus: chilli, and cheese.
Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat
The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.
The team present favourite investigations. What exactly is whitebait? Kate reveals the secrets of saffron fraud. The glacé cherry production process takes Matt's breath away, but not in a good way!
The team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy.
Jimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fig? How do energy drinks give you a boost? Why can't you eat kidney beans raw?
Jimmy Doherty heads to Sicily, where a vast network of tunnels leads to a subterranean salt-processing plant. Kate Quilton looks at free range hens, and is surprised to learn that most chicks on British farms have their beaks trimmed at birth. In the Netherlands, she visits a new cutting-edge farm designed using the latest scientific advances in hen welfare. Plus, in Scotland, Matt Tebbutt makes a surprising discovery about the origins of haggis, and then faces the ordeal of delivering some unwelcome news to an unsuspecting audience.
Kate Quilton heads to Japan on the trail of tofu, wondering how green soy beans are turned into something so white and creamy. Jimmy Doherty investigates reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood and discovers whether bigger plate sizes could also be causing people to eat more. Plus, in Wales, Matt Tebbutt looks into a new kind of milk, which it is claimed is easier to digest.
Jimmy visits Ecuador, the largest banana exporter in the world, to investigate remarkable claims that the banana could one day be used in the fight against a number of viruses including HIV and influenza. Kate goes in search of the food industry's Holy Grail: a meat substitute that actually tastes of meat. Scientists in the Netherlands have developed a product called 'plant meat', but does it taste like the real thing? Can these vegetarian steaks, chicken pieces and sausage rolls fool the taste buds of three meat-loving barbecue chefs? What are those green bits you find on some crisps, and are they safe to eat? To find out, Matt visits one of Britain's largest crisp manufacturers, where he sees the high-tech machinery employed to weed out the green ones before they hit our crisp packets.
Kate Quilton visits California to investigate why almond butter is more expensive than other nutty spreads. Jimmy Doherty heads to Spain and Portugal to find out how wine is turned into fortified wine, and with help from an innovative farmer and a team of cage fighters, Matt Tebbutt learns why slicing onions makes people cry.
Jimmy Doherty heads off to Israel on the trail of the fresh date, with his search taking him to a vast water purification plant where the raw sewage of Tel Aviv is used to turn barren desert into fertile farmland. Kate Quilton is in Belfast to meet a sausage-maker whose sales suffered in the wake of the recent World Health Organisation report linking processed meat to cancer, while Matt Tebbutt is in Kent, where experts have perfected the science of growing apples.
Kate Quilton visits Vietnam, where a global surge in demand for pepper has transformed the lives of farmers across the country. She learns the difference between black and white varieties and the secrets of peppercorn quality control, and discovers the remarkable lengths to which producers go to guard their valuable crop from thieves. Jimmy Doherty meets a man whose job entails harvesting different strains of yeast from locations around the world and Matt Tebbutt looks into how manufacturers flavour crisps.
Jimmy Doherty heads to the Spanish city of Seville to look for the mysterious ingredient that gives marmalade its bitter tang, while Kate Quilton meets an entrepreneur who has developed an ecosystem that could revolutionise the future of fish farming. Matt Tebbutt hits the streets to see how billy goat meat goes down with the British public.
Jimmy Doherty takes to the skies above Israel as he joins the battle to protect the bell pepper crop from the Mediterranean fruit fly, while Kate Quilton investigates premium-priced manuka honey, which is marketed for its anti-bacterial properties. Matt Tebbutt visits the UK's largest leek producer, where he's shocked by how much of the vegetable goes to waste, but amazed by a mobile factory on wheels that can process 60,000 leeks a day.
Kate Quilton learns how coconut oil is extracted in Vietnam before heading to the English seaside, where she commandeers a mobile chip van to find out which oil is the healthiest. Jimmy Doherty is in Italy to find out what goes into a supermarket jar of artichoke hearts, while Matt Tebbutt discovers whether absinthe can really lead to hallucinations and madness.
At a green bean plantation in Kenya, Jimmy learns how they grow the beans so straight for the supermarkets, and finds out what happens to the beans that don't make the grade. He also discovers the remarkable lengths that the farmers go to to stop the local wildlife destroying their valuable crop. At a Norwegian scallop farm, Matt braves the icy waters of the North Sea to join the divers harvesting scallops by hand from the sea bed. This sustainable farming method could be a model for the rest of Europe, but it needs a constant source of baby scallops, so Matt gets hands-on in the hatchery as he learns how to encourage a scallop to procreate. And Kate tries to unravel a mystery about Cornwall's most famous local delicacy: what exactly goes into a Cornish Pasty, swede or turnip?
Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and powdery. Her journey takes her via a dip in the Dead Sea to an enormous phosphate mine in the desert, where all is revealed. In Italy, Jimmy investigates the difference between risotto rice and long grain rice. An early morning trip to a bustling rice auction and a visit to a flooded rice field shed some light. Back in the UK, Jimmy challenges renowned Italian chef Gennaro Contaldo to knock up a risotto using long grain rice; can it be done? And where do pre-packed sandwiches' crusts go? Matt discovers that one sandwich maker has come up with an innovative - and surprising - way of putting the waste bread to good use.
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets behind the food we eat. Matt heads to Italy to find out how supermarkets can sell pesto at an affordable price when the traditional ingredients are expensive. He visits one of Europe's biggest pesto producers and takes a remarkable trip to the bottom of the Mediterranean Sea, where basil is being grown in an extraordinary underwater farm. Jimmy wants to know why so many cockles in our supermarkets come from abroad, when he always thought of them as a quintessentially British staple. He visits Wales and the Wash, where two very different stories unfold, and witnesses a remarkable method of cockle gathering that has to be seen to be believed. And why do marshmallows go so crispy and melty at the same time over the campfire? Kate takes a colourful trip around Europe's largest marshmallow factory to find out.
Jimmy Doherty investigates craft beer, meeting a couple who gave up jobs in the NHS to pursue their dream lifestyle of brewing and selling ale. Kate Quilton goes in search of the perfect tomato and finds herself in the middle of the world's biggest food fight at a festival in Valencia, while Matt Tebbutt examines why tinned anchovies taste salty when fresh ones don't, visiting a processing plant to find out.
Jimmy Doherty visits the largest wholesale food market in the world in Paris and discovers why British cheese sales are soaring across Europe. Matt Tebbutt travels to one of the largest ham producers in Italy and meets a pig farmer who tells him about a delicate problem that all pork producers face, while Kate Quilton investigates why some limes are so much juicier than others.
Jimmy Doherty looks into skyr, a mysterious yoghurt-like product that claims to be entirely fat-free, but has a surprisingly creamy texture, while Kate Quilton heads to one of the busiest oyster hatcheries in France, where she witnesses the amazing science that goes into providing oysters year-round. Plus, Matt Tebbutt wants to know if the dried strawberries in his cereal are real or just a clever imitation.
In Italy, Jimmy looks into why Parmesan costs up to twice as much as supermarket Cheddar. Kate's been puzzling over paprika and travels to Hungary and Spain to find out exactly where it comes from. And Matt looks at hard-boiled eggs - it can be fiddly enough getting the shell off in the comfort of your own kitchen, so how do the big players manage it now that hard-boiled eggs are popping up everywhere in supermarkets?
Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Jimmy's search for the answer takes him to a vast water purification plant, where they harness the raw sewage of Tel Aviv to turn barren desert into fertile farmland. Kate flies to California to investigate why almond butter is more expensive than other nutty spreads, and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. And Matt's in Scotland, investigating haggis. He makes a surprising discovery about the dish's true origins - and then faces the nerve-shredding ordeal of delivering some highly unwelcome news to an unsuspecting audience.
Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Mediterranean fruit fly, but is amazed to learn that it's not insecticide that he's helping to spread across the desert. Can you put dishwasher salt on your chips? Jimmy visits an extraordinary underground salt mine in Sicily, with a vast network of tunnels leading to a subterranean salt processing plant. Kate visits Vietnam to find out if coconut oil is any healthier than other oils. She also heads to the Amazon rainforest to investigate rumours that the Brazil nuts on UK supermarket shelves are all radioactive.
Kate's down under, on the trail of one of the most exotic meats going: crocodile. It's started popping up on our supermarket shelves, but how on earth do you farm such a dangerous animal? Kate undertakes a terrifying task in Darwin in Northern Australia: collecting freshly laid crocodile eggs from under their mother's nose. Meanwhile: cod liver oil; rather than using cod, could you make oil from salmon or haddock livers for example? Jimmy's search for the answer takes him first to Grimsby, where he picks his way through tonnes of fish guts, before a trip to Iceland makes everything clear. And bagels' ingredients are virtually the same as bread, so how come they taste so different? Matt wants to visit New York, the spiritual home of the bagel, to find out, but instead finds himself in Rotherham, inside the largest bagel factory in Europe.
Jimmy Doherty visits one of Kenya's largest tea plantations and discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. Matt Tebbutt dives in Cornwall for the edible seaweed that has started cropping up on supermarket shelves and Kate Quilton heads to Slovenia and Northern Ireland, eager to learn about the increasing use of rosemary in foodstuffs.
Kate investigates eucalyptus. It's found in throat lozenges and chewing gum, but what exactly is it, where does it come from, and why is it so good at clearing the airways? In Australia, Kate meets one of the world's cutest animals: the koala, raised from birth on a diet of eucalyptus. Kate finds out that eucalyptus is highly toxic, but a local farmer shows her the clever way it's made safe for human consumption. Jimmy's puzzling over pickles. Most pickled goods contain vinegar, but pickled cabbage - or sauerkraut - has no vinegar at all, despite tasting decidedly vinegary. So what's going on? To find out, Jimmy visits a very chilly Poland, the home of sauerkraut, before learning about a remarkable new use for sauerkraut juice in a French power station.
Gelato bars are popping up everywhere in the UK, but what exactly is gelato? Is it just ice cream? At the oldest gelato parlour in Rome, Kate learns some important differences. And a gelato flavourist who's been dubbed the Heston Blumenthal of the ice cream world shows Kate the surprising reason why Italian gelato is famed for its staggering range of flavours. Jimmy visits Mauritius to find out what the difference is between white and dark rum. Are they made from different ingredients? Back on home soil, he learns where the term 'proof' originally came from: the answer is explosive, and it nearly blows Jimmy away! And why does Matt's mouth go cold when he sucks on a mint? To find out, he visits a traditional sweet factory in Blackburn, full of mouth-watering treats... and an unexpected encounter with a very hot chilli.
Matt visits the town of Tequila, on the trail of Mexico's national drink. Where does the idea of a worm in your tequila come from? As he attempts to find out, Matt visits fields of exotic blue plants and one of Mexico's leading distilleries, and gets a stern ticking off from a local as it turns out he's been drinking it wrong all these years! Meanwhile, carp is the festive dish of choice for Poles living in the UK, but when Jimmy tries a fresh carp straight from the water it tastes of mud. So how do the Poles transform this muddy mouthful into a much-loved delicacy? Jimmy heads to Poland to find out. And Kate visits Spain to find out what the difference is between tangerines, mandarins, satsumas and clementines.
Jimmy finds out if prunes can help the Food Unwrapped team stay regular. After a trip to southern France for the prune harvest, Jimmy puts plums, prunes and prune juice to the test, and heads to Kings College London where he's tasked with making his own 'poo recipe'. A global surge in demand for black pepper has transformed the lives of farmers across Vietnam, where Kate learns the difference between black and white pepper, hears the secrets of peppercorn quality control, and discovers the remarkable lengths to which producers go to guard their valuable crop from thieves. And Matt visits Switzerland to find out why there are holes in Swiss cheese.
Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. In Ghana, Kate learns that pineapples contain a special enzyme that destroys dead skin cells in your mouth. And scientists have recently found a ground-breaking new use for this enzyme: treating burns victims. Back in the UK, Kate meets a former soldier whose horrific injuries are being healed with pineapple extract at the Queen Victoria Hospital in West Sussex. Jimmy investigates the catastrophic effects of not getting enough vitamin D. He meets a brave young boy suffering from rickets, and discovers the surprising origin of the fortified vitamin D that's added to many supermarket foods. And in leafy Lincolnshire Matt finds out how a UK business produces one and a half million bottles of elderflower cordial without employing a single flower picker.
Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. Is food additive MSG really as bad as some scary headlines claim? Jimmy visits a colossal factory in Thailand that produces a quarter of the world's supply of MSG, and finds out about its surprising origin. Kate visits California to find out why there are so many closed pistachios in the packs we buy. She's astonished that it's down to the race against time to harvest the nuts before the crop succumbs to the dreaded navel orange worm. And despite some rigorous quality control, some worms can still end up in our packs. And Matt enlists the help of an innovative farmer and a team of cage fighters to find out why slicing onions makes you cry.
Jimmy investigates shock reports that changing sea temperatures mean squid and chips could one day replace fish and chips as our national dish. To see what could be in store, he visits Thailand, where squid is a national obsession. He joins the Thai squid fishing fleet to witness a colourful display of night fishing that's so spectacular it can be seen from space. Meanwhile, millions of us take multivitamins every day. Kate investigates where they actually come from, and how much we need them. At Nasa, an astronaut lets her into the secrets of space nutrition. And what gives clotted cream its distinctive yellow colour? To find out, Matt visits the UK's leading producer in Cornwall, and an astonishing algae farm in the desert in Israel.
Jimmy wants to know where the flavour in his Earl Grey tea comes from. The ingredients mention bergamot, but what exactly is it? Jimmy visits southern Italy to find out. Back on home turf, Jimmy meets a man whose latest invention caused uproar on social media: instant tea, with no bag required. But how does squirty tea from an aerosol can match up against good old-fashioned tea from a bag? Why aren't pork scratchings made from British pigs? To find out, Matt sets out on a remarkable journey that takes him from a pork scratching factory in Lancashire to a hospital operating theatre, where pig skin is being used for cutting-edge orthopaedic surgery. And Kate visits the world's largest producer of jelly beans, in California.
How much prawn is in a prawn cracker? And what gives them that distinctive crunchy texture? In Thailand, Jimmy discovers the surprising secret ingredient that makes a prawn cracker unique. Why's it so hard to keep fresh potted herbs alive? Matt visits Britain's largest producer of fresh herbs, where he learns about an extraordinary new high-tech method of extending shelf life, before coming face to face with a remarkable basil plant in Israel that's half herb and half tree. And Kate's puzzling over low salt. The packets say it has drastically reduced levels of sodium chloride. But sodium chloride is salt, so what are they putting in there instead? And does salt really deserve its unhealthy reputation?
Kate investigates alternative milks. At one of California's leading producers of almond milk, she finds out how many almonds make it into each bottle; before meeting a scientist who's been raising genetically engineered goats whose milk he hopes might one day save half a million lives every year. Jimmy investigates reports that some of the fish we buy may not be what we think. At a remarkable bunker in Oxfordshire, he joins a team of agents who monitor every vessel in the world's oceans and detect any signs of suspicious behaviour. Then Jimmy hooks up with a fish detective in Edinburgh, on a covert mission buying and testing fish to make sure it's the real deal. And what exactly is spreadable butter? Is it butter or margarine? An extraordinary award-winning butter sculptor helps Matt find out.
In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross the globe to unearth the very latest dietary trends and scientific advances in the world of weight loss. In Los Angeles, home of the body beautiful, Kate investigates reports that caffeine could be a powerful secret weapon in the battle of the bulge. Could a double espresso really help us burn extra calories, even after we finish exercising? Kate meets one of California's leading sports scientists to find out. Jimmy visits Belgium on the trail of the dieter's holy grail: a chocolate that could be good for you. The secret? It's a probiotic chocolate bar, packed with bacteria that are supposed to keep us healthy and even help us stay slim. But how does probiotic chocolate stack up against other gut-friendly foods such as sauerkraut or yoghurt?
Jimmy's in Scotland to get behind the headlines of a mysterious condition threatening our salmon farms. Can high tech surveillance and an innovative natural solution save our salmon and halt the dramatic price hikes? Kate heads down under to find out about a surprising new meat bouncing into our supermarkets, but how on earth do you farm a kangaroo? They may be a much-loved Aussie icon, but Kate finds out that kangaroos outnumber the human population 2:1, so adding them to the BBQ menu could be the most sustainable option to control the numbers. And Matt's finding out the secrets behind the annual race to get new season asparagus onto our supermarket shelves.
Kate looks into coloured crisps. In Chile she finds out how these rainbow snacks get their colour, and discovers why the common white potato is king of the crop, despite the other fantastic options on offer. Meanwhile, Jimmy investigates one of the trendiest items on our shelves: avocados. But the rapidly rising demand for these fantastic fruits has led to alarming reports of a crime wave hitting growers. A trip to an avocado farm in Spain reveals the extent of the problem, and also sheds light on the secret to making a lovely green guacamole. And in Belgium Matt finds out about one of the tangiest tipples on our supermarket shelves: sour beer.
Food Unwrapped returns with Jimmy Doherty, Kate Quilton and Matt Tebbutt revealing the secrets behind the food on our plates. Kate lifts the lid on the nation's favourite yeast extract, putting Marmite's latest TV advert - which claims that they can predict whether you love it or hate it - to the test. Jimmy finds out how plastic packaging is polluting the food chain with potentially global implications. And Matt undertakes his strangest science experiment yet: running across a pond of custard, which bizarrely helps solve the age-old mystery of how to get ketchup out of the bottle smoothly!
Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more secrets about our favourite food and drink. Jimmy visits Spain to investigate how much orange is in orange squash. In snowy Canada, Matt finds out why maple syrup is so expensive. And Kate reveals the surprising reason why so many of our favourite biscuits have little holes all over them.
Jimmy Doherty heads to Portugal to learn about the battle against the hidden nuisance that leads to corked wine, while in Cyprus, Matt Tebbutt solves the riddle of why cooking okra produces tonnes of slime. Plus, Kate Quilton looks into the surprising difference between runny and set honey.
In Scotland, Jimmy finds out how some whisky gets its smoky flavour. In Cyprus, Matt asks why halloumi cheese doesn't melt. And in France Kate visits the world's biggest sweetcorn factory to find out how they get corn off the cob so neatly.
Jimmy jets off to the USA to find out how those big chunks in American ice cream stay so crispy. Kate investigates a rise in olive oil prices, and discovers a disease wiping out olive trees in southern Italy. And Matt finds out why Bloody Marys are so popular on planes - and why airline food tastes very different at ground level.
Kate Quilton challenges Matt Tebbutt to make crumpets, and finds out how they get filled with unique holes. Jimmy Doherty looks into the unusually long shelf-life of baby food, and is introduced to a brand new machine that preserves food by using pressure instead of heat. And, in Italy, Matt finds out why mascarpone is more expensive than other soft cheeses.
Jimmy Doherty finds out how a popular breakfast cereal is made, Matt Tebbutt is surprised to discover that lard can actually be a healthier choice than butter, and Helen Lawal is in Poland to learn the secrets behind concentrated apple juice.
Jimmy Doherty visits Europe's biggest brewery as he hunts for the perfect lager, while Kate Quilton drops in on a Bristol primary school to investigate if changing the shape of a food can really help children eat their vegetables. Plus, Matt Tebbutt visits Poland to find out why blueberries are coated in a strange cloudy wax.
Jimmy Doherty visits Italy to discover how manufacturers can claim to pack so many flavours into their coffee pods when they use just two types of beans, while Matt Tebbutt finds out about baby carrots in the Netherlands. Kate Quilton asks why some vanilla ice-creams are more expensive than others, and Helen Lawal is in Tanazania to see the incredible lengths that vanilla farmers must go to.
Jimmy Doherty tries to find out what the white powdery residue that can form on chocolate is with the aid of the world's biggest X-ray machine, which is 2.3km in circumference. In Belgium, Kate Quilton asks if any of the ingredients in bedtime teas can really help people to sleep, while Matt Tebbutt is in the Netherlands to discover if balls of Edam really were once used as emergency cannonballs. Last in the series.
Jimmy Doherty, Kate Quilton and Matt Tebbutt unveil more secrets about the world of mass-produced food. Jimmy heads to South Africa on the trail of sweet piquante peppers and discovers a curious case that allow companies to effectively own a fruit or vegetable, while Kate looks into Britain's plastic crisis and discovers one type of very common food packaging that can't be recycled. Matt is in Germany to investigate a new type of yoghurt that claims to be full of fibre, but doesn't have any bits in it.
Jimmy Doherty asks what makes a London dry gin a London dry gin. He also finds out about a threat to British juniper berries that could spell the end of gin's recent resurgence. Kate Quilton heads to tropical Hawaii to find out why macadamia nuts aren't sold in their shells. She ropes in some Hawaiian muscle in the Big Island shipyards to help crack the case. At a Food Unwrapped party, Matt Tebbutt grosses out the crew with his notorious habit of double dipping: going back for a second dip in a communal salsa with a tortilla chip that's already been in his mouth. In a laboratory, Matt investigates what germs he may be transferring to the dips, and whether he needs to change his mucky ways.
Matt Tebbutt visits China to find out how they maximise the chances of finding pearls, and helps to cultivate them from a surprising creature that is definitely not an oyster! Meanwhile, Kate Quilton investigates whether it is safe to eat sliced ham that has developed a weird rainbow pattern, and discovers a bizarre connection between the meat and butterflies.
Jimmy Doherty wants to know why jelly won't set if chopped papaya is added to it, so he visits South Africa and discovers that the exotic fruit contains enzymes that can also help tenderise meat. In Hawaii, Kate Quilton visits America's only tuna auction to find out why some fish have dangerous levels of mercury, while others don't. She also visits a groundbreaking tech start-up in San Francisco that hopes to feed the world by growing fish flesh in a dish. Matt Tebbutt finds out why homemade ice cubes are cloudy, when the ones bought in shops are clear.
Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to keep the flavours the same? Kate Quilton asks why some sliced bread falls apart when it's buttered, while other sliced loaves stay firm. Kingsmill reveal the secret baker's trick, and it's all about bubbles! Meanwhile, Matt Tebbutt has noticed that strange white stripes are appearing more and more often on chicken breasts, and finds out why in Italy.
Jimmy Doherty investigates the popular belief that coffee can sober people up and also looks into new research linking consumption of the beverage and a reduced risk of liver disease. In San Francisco, Kate Quilton investigates trendy new drink kombucha, while Matt Tebbutt examines why supermarket labels don't say which cut of beef thin-cut steaks come from.
The team revisits favourite investigations, including Kate Quilton's visit to the world's largest producer of jelly beans to find out what goes into the sweets. Matt Tebbutt attempts to find out why tinned anchovies taste so salty, and Jimmy Doherty heads to a Mauritius distillery as he explores the secrets of rum.
Jimmy Doherty finds out if eating too many poppy seeds could make him fail a drugs test. Kate Quilton learns the consequences of tipping your waste cooking oil down the drain. And Matt Tebbutt has a Sicilian bake-off with increasingly popular ancient grain bread.
Jimmy Doherty travels to Turkey on the trail of a surprising food fraud: oregano. Kate Quilton investigates the worrying rise in peanut allergies. And Matt Tebbutt traces the elusive British blackcurrant from the field to the Ribena factory.
Matt Tebbutt investigates concerns about levels of naturally occurring arsenic in baby rice products, Jimmy Doherty examines Marks & Spencer's claim that they can trace all their beefburgers back to the cow, and Kate Quilton find out whether a parasite could be hiding in sushi.
Jimmy Doherty visits Sri Lanka to reveal the extraordinary lengths to which manufacturers go in order to split red lentils, and asks why they bother with this process. Kate Quilton learns why the way tea is drunk can affect its taste, and Matt Tebbutt finds out the difference between bubblegum and chewing gum.
Jimmy Doherty is in the US state of Maryland to find out why soft-shell crab is such a delicacy, Kate Quilton asks what in nature provides the bright blue dye used in sweets and Matt Tebbutt reveals why there is jelly in pork pies and the lengths scientists go to in order to put it there.
Kate Quilton investigates malt, revealing how one of the unsung heroes of the kitchen cupboard is produced, while Jimmy Doherty follows the trail from Russia to Ramsgate to discover why caviar is so expensive and Matt Tebbutt examines what goes into muesli.
Jimmy Doherty sets out to learn how kippers are produced, and finds out why this nutritious smoked fish is no longer a breakfast favourite, while Kate Quilton is in Germany to investigate gherkins, discovering a space-age machine that can pickle food in seconds. Matt Tebbutt and Helen Lawal try to discover why rice cakes are white when they are made of brown rice.
Jimmy Doherty investigates what makes fizzy sweets effervesce and swots up on his chemistry to see if he can harness their explosive power in a rocket. In Ireland, Kate Quilton finds out if a range of vitamin-enriched mushrooms could help the one in five Britons who lack vitamin D, while Matt Tebbutt explores claims that raw kale may be bad for people's health.
Are baked beans baked? If stinky cheese smells so bad why does it taste so good? And Matt gets the skinny on diet champagne.
Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, and Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.
Kate discovers a potentially life-saving property of shrimp shells. Jimmy finds out the surprising truth about pizza prices. Matt investigates salted caramel.
Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?
How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?
In a special vegan edition, meat-loving and meat-rearing Jimmy Doherty attempts to go vegan for a week in the US. While he's there, he sees if there's a solution to carbon emissions from belching cows, and samples the latest fake meats on offer, including chicken nuggets grown in a lab. Matt Tebbutt sets out to discover why some vegan products are more expensive than their meaty equivalents, Dr Helen Lawal asks if it's safe to raise children as vegan, and Kate Quilton delves into the surprisingly secret world of the vegan cheese melt.
Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?
Jimmy Doherty uncovers the secret behind how potatoes are turned into unusually shaped crisps. Helen Lawal asks if carb-restrictive diets burn fat quicker? Matt Tebbutt finds out why smoked fish yellow?
A selection of favourite investigations, including Jimmy Doherty heading to southern Italy to find out where the flavour comes from in his Earl Grey tea. Kate Quilton wants to know if it is true that oysters can be eaten all year round, or whether they should be avoided in the summer months, while Matt Tebbutt is in Cornwall to learn what gives clotted cream its distinctive yellow colour.
Jimmy Doherty whether it is worth growing one's own fruit and vegetables, or if the supermarket equivalent is always cheaper, and learns about Britain's current soil crisis. Helen Lawal exposes the lucrative trade of illegal trafficking of eels and Kate Quilton discovers what gives ginger beer its kick.
Matt Tebbutt reveals the secret behind the iced writing that is so perfect on every supermarket birthday cake, while Kate Quilton looks at the growing trend of hemp-based food products. Jimmy Doherty heads to Japan to establish why soy is in so many of the public's favourite foods and learns how this little bean could be health enhancing.
Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto.
A selection of the team's favourite investigations. Kate Quilton visits Haagen-Dazs to find out why some vanilla ice-creams are more expensive than others, while Helen Lawal heads to Tanzania to see the lengths vanilla farmers go to in the production of the natural flavouring. Matt Tebbutt travels to the Netherlands to explore the myth that Edam was once used as emergency cannon balls and Jimmy Doherty learns about an innovative solution to the problem of shellfish feeding on discarded plastic in the sea.
Another selection of the team's favourite investigations. Kate Quilton visits McVitie's in Carlisle to find out why so many biscuits have little holes all over them. Jimmy Doherty heads to Portugal to see how corks are made for wine bottles, while Matt Tebbutt is in Italy to learn why mascarpone is more expensive than other soft cheeses.
Another selection of the team's favourite investigations, including Jimmy Doherty visiting Europe's biggest brewery to explain the difference between lager and ale. Kate Quilton sets Matt Tebbutt the challenge of making crumpets, and finds out how they get filled with unique holes at the Warburtons factory in Enfield.
Jimmy Doherty, Kate Quilton, Matt Tebbutt and Helen Lawal present tips on how to feed family and friend better, cheaper and faster at Christmas. They test three novel turkey-cooking methods against the clock - including deep-frying a whole bird - and share time-saving tips for preparing parsnips. They explore whether champagne is worth its hefty price tag, investigate whether digestif drinks really do help after a big meal and explore the psychology of why people cannot stop dipping into the chocolate box.
Jimmy heads to Paris to find out why baguettes go stale so fast. Matt checks out buffalo mozzarella in Italy. And Briony May Williams discovers the surprising secret to how mushy peas get mushed.
Helen Lawal searches for the secret to perfectly shelled walnuts in California, while Matt Tebbutt hopes to discover what makes sweets sour. Andi Oliver investigates how the cloud gets into the hazy beers that are so trendy currently.
Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs.
As an Easter treat, some favourite chocolate-based investigations, from after-dinner mints to bubbly chocolate, white chocolate, and what makes dark chocolate good for your health
Kate Quilton heads to the world's biggest bread factory, finding out why some loaves fall to pieces at first contact with a knife, while others can happily survive a good spreading. Jimmy Doherty is in Turkey, investigating the intoxicating properties of the poppy seeds in bagels, while Matt Tebbutt sets out to find the secrets behind the writing on some cakes - is it the work of man or machine?
A celebration of the world of takeaways and fast food, from the pizzas at Papa John's, to the health risks of rare burgers, the fries at KFC, and the secret of instant noodles.
A celebratory look back at some favourite snack-centred stories, from funny-shaped crisps to pork scratchings, rice cakes and nuts, and the perils of double-dipping tortilla chips
A celebration of the foods we turn to when we crave comfort, from pizza to pork pies, and from custard to Cornish pasties. Plus, the inside scoop on fish fingers and ice cream.
A celebration of the mighty store cupboard, from peanut butter's amazing shelf life, to the mysteries of Marmite, and some extraordinary anchovy fishing off the coast of Italy.
The team investigates the secrets behind foods that are claimed to work wonders for people's health, with Jimmy Doherty examining whether prunes really are good for backed-up bowels. Kate Quilton learns that caffeine can have unexpected benefits when it comes to losing weight, while Matt Tebbutt looks at reports that too much kale could actually be a bad thing.
Jimmy Doherty hosts a festive party on the farm as the team share the lowdown on turkey, prawn cocktail, Christmas cake that goes the distance, and how to get cranberries inside cheese
The team offers tips on how to eat more healthily in 2021, with Jimmy Doherty reporting on how alcohol affects diet, and Matt Tebbutt putting together a low-fat cheeseboard. Amanda Byram digs up an easy way to feel fuller for longer, Kate Quilton investigates the weight loss benefits of chewing gum, and Briony May Williams samples some low calorie cakes.
The team investigates the secrets behind so-called superfoods, with Jimmy Doherty heading to India to learn how pomegranates are helping in the battle against Alzheimer's. Amanda Byram examines reports that rosemary can help improve exam performance for teenagers, while Matt Tebbutt puts the health claims of the yoghurt-type drink kefir to the test.
Some favourite choc-based investigations. Kate examines dark chocolate's possible health benefits. What makes white chocolate white? And how do they make the gooey bit in After Eights gooey?
What makes British grub special? The team look at Pimm's, apples and porridge, the best vinegar for fish and chips, and the growing influence of spicy jerk seasoning.
The team investigate how instant cappuccino gets its froth. Why do most tinned tomatoes come from Italy? And an odyssey across Europe explores how fluffy panettone lasts so long.
Andi takes an eye-watering trip to an onion factory. How do raspberries get from the field to our fridges without turning to mush? And why is Thai banana blossom shaking up fish and chips?
Jimmy investigates turmeric in India and Kate finds out how much milk is in chocolate, while Andi draws the short straw and investigates asparagus and pungent pee problems
Jimmy Doherty heads to France to find out what the white skin on brie is made out of, while Helen Lawal explores how candy floss is inspiring an astonishing food revolution, and Briony May Williams goes crayfish trapping.
Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And Amanda Byram asks why do rhubarb and custard go so well together?
The team lift the lid on al fresco food. Does using marinades or dry rubs make a difference to your meat? Plus: halloumi, fruit salad, edible charcoal and more.
Matt Tebbutt reports from Argentina on the price of sunflower seeds. Amanda Byram is in Yorkshire's rhubarb triangle, where she investigates how forced rhubarb can grow in complete darkness. Plus, Andi Oliver reveals how much added sugar goes into takeaway milkshakes.
With Brits spending a whopping billion quid a month on takeouts, Food Unwrapped delivers some fascinating takeaway facts on spring rolls, kebabs and ghee - the flavoursome heart of curry
New series. Matt Tebbutt visits Argentina to learn the secret of perfect popcorn, Andi Oliver looks at how the mould gets put inside blue cheese, and Jimmy Doherty is in Germany to see how electricity is used in cutting edge crisp production.
Amanda Byram learns if there's anything Scottish at all about scotch eggs, and Matt Tebbutt heads for Argentina to find out what the red liquid in a supermarket steak is if not blood. Kate Quilton reports on the dangers of feeding honey to young children.
Jimmy Doherty goes behind the scenes at one of the UK's best-known bagged salad manufacturers to discover the health benefits of different varieties of lettuce, Kate Quilton heads to the Cornish coast as she ponders whether sea salt is all it's cracked up to be, and Briony May Williams learns about the differences between light and dark ales.
The team explores how the UK food industry is meeting the challenges of climate change - from cucumber wrapping and pumpkins at Halloween to beef production and meat substitutes.
Jimmy Doherty is in Thailand getting to grips with sticky rice. Kate Quilton works out how cream crackers could help with weight management, and Amanda Byram tests if cabbages could be a saviour for breastfeeding mothers.
Why does pasta come in so many different shapes? How much butter is in buttermilk? And how do ready meals get their spice rating?
The team unearth secrets of Britain's favourite supermarket giants. Kate Quilton investigates soaring demand for online orders, and how the big chains have enlisted the help of robots to keep up, Matt Tebbutt uncovers the secrets to supermarket ready meals and why only some can be microwaved, while Andi Oliver finds out what supermarkets are doing to tackle food waste.
Matt Tebbutt travels Uruguay to solve a mystery surrounding corned beef, and Briony Williams heads to Ireland to discover the difference between Scottish whisky and Irish whiskey. Plus, Dr Helen Lawal finds out the tricks snack manufacturers use to keep customers wanting more.
Jimmy Doherty determines whether brioche is bread or cake and why it has become the preferred choice for burgers, and Matt Tebbutt is on a mission to find out why our wine comes in bottles of so many different shapes and sizes. Kate Quilton gets to the bottom of why some ice creams melt faster than others.
Special episode featuring baking-related reports. Andi Oliver goes behind the scenes at Maryland Cookies, to find out how chocolate chips keep their shape. Briony May Williams heads to Germany to get to the bottom of a pretzel mystery, and also learns the surprising truth behind where bicarbonate of soda comes from, while Jimmy Doherty learns about the explosive properties of flour.
Jimmy Doherty travels to Thailand to discover why coriander is the herb of choice for some, but for others it seems to taste like soap. Matt Tebbutt is in Spain learning why some oranges are so hard to peel, and Briony Williams interrogates an important kitchen conundrum: Why dropped toast always lands the wrong side down.
Who put the hole in doughnuts, and how much honey is there in a honeycomb? Plus: the truth about ready-to-eat cookie dough, as Food Unwrapped investigates some sweet food mysteries.
Matt Tebbutt visits the Shreddies factory to uncover how cereals keep their crunch. Kate Quilton finds out why some egg yolks are more yellow than others, and if it is really worth paying extra for them. Briony May Williams goes in search of the ultimate bacon butty, and Amanda Byram visits the largest dairy company in the UK to get the lowdown on the shelf life of milk.
Some of the team's favourite Italian gastronomic getaways. Matt Tebbutt probes the price difference in mozzarella, and visits Mount Vesuvius to find out why so many of our tinned tomatoes are imported from Italy. Jimmy Doherty reveals the saucy secrets behind pasta shapes, and Kate Quilton heads to Rome to learn the story of gelato.
Jimmy Doherty unwraps some of his all-time favourite Asian adventures. In Thailand, he reveals an unexpected addition to spring rolls. On a visit to India, Jimmy uncovers why turmeric is in a lot more of your food than you realise. And in Sri Lanka, our host cracks the case of why coconuts are so popular in the UK.
The team showcase past reports about sweet treats. Matt Tebbutt explores the popularity of sour sweets and just why they taste so sharp, Kate Quilton discovers the secret to slow-melting ice cream, Briony May Williams reveals why some jams are runnier than others, and Amanda Byram finds out what puts the short in shortbread.
The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-tech solution for the perfect slice of millionaire's shortbread.
Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish.
Matt Tebbutt unbottles the mystery of wine sulphites and hangovers, Amanda Byram explores how peas could solve the plastic pollution problem, and Andi Oliver wonders how shop-bought grated cheese doesn't stick together.
How many apples are there in a can of cider? How does a humble vegetable become trademarked? And is the white stuff on salami something we should be talking about?
Kate Quilton's in Portugal to find out what exactly locust bean gum is. Briony May Williams wants to know why strawberry juice is so elusive in supermarkets, and Matt Tebbutt is in the Orkney Islands to uncover some very special residents.
A one-hour special for an epic culinary journey across Sweden, Norway, and Finland: from cod farming, to the best meatballs, and the favourite foods of the happiest people on the planet.
The gang return with new food facts for 2023. Can lettuce help you sleep? Just how much fibre should we be eating for a healthy bowel? And how does vegan streaky bacon get to look like meat?
Why is the shelf life for a vegetable stir-fry mix so short? What's the secret to making perfect layers in a rocket ice lolly? And in Portugal, Kate investigates piri-piri.
Briony May Williams finds out why some radishes are hot. Andi Oliver asks why pre-made sandwiches contain mayonnaise. And Kate Quilton discovers how truffles are grown.
Why does dropped toast always lands the wrong side down? The truth about hard-to-peel oranges. And how come some love coriander and others think it tastes of soap?
More fun facts about our food. Why some fruits are hairier than others, the difference between single and double cream, and the science of canned food and why it keeps so long
How is it schnapps is always clear despite being made from colourful fruits? Why do supermarkets carry so many of the same herbs? And soft and crusty bread rolls compared.
The team delve into some fruity favourites. Jimmy goes to India to investigate pomegranate health claims while Kate finds out why cucumbers are wrapped in so much plastic. Briony finds out how many apples go into one can of cider and why strawberry juice is so elusive in supermarkets. Matt finds out why some fruits are hairy and travels to Spain to discover why some oranges are harder to peel than others.
Andi Oliver sees how onions are peeled at an onion factory. Amanda Byram finds out what happens to the 10 million pumpkins Brits dump every year after Halloween. And Briony May Williams investigates why some radishes are hotter than others.
Is there any difference between soft and crusty bread rolls? What's the reason for all that mayo in your pre-made sandwich? And Matt Tebbutt uncovers some of the secrets of ready meals.
All the latest from the vegan aisle at your supermarket - from plant-based burger trends to snappy vegan sausage skin. Quiche without eggs. And exactly how do you milk an oat?
The team go travelling to get snacking - from dried mango, and cracking the secret of caramel popcorn, to the mystery of the fluffy centre of a Snowball.
Andi Oliver and Matt Tebbutt journey through the islands of Barbados, Saint Lucia and Dominica to unearth the secrets of Caribbean food. In Barbados, they learn about rum production at Mount Gay, before finding out why hunting and eating lionfish could be good for the local ecosystem. In Saint Lucia the pair discover red bananas at a local market and head to Hotel Chocolat's Rabot Estate to find out why chocolate's flavour depends on where it is grown. They take a ferry to Dominica and discover a bread made by the Kalinago people with only the cassava root. Then, the duo meet a passion fruit farmer and discover why the fruit has such an evocative name.
Jimmy Doherty and Matt Tebbutt embark on an extraordinary road trip through America's Deep South. Starting on the Gulf Coast, in New Orleans, they discover how the shells from the huge number of oysters consumed locally could protect the coastline. Heading through Mississippi, Jimmy and Matt find out what makes southern sweet tea different from a British cuppa. In Alabama, Matt wants to know why they fry green tomatoes, and Jimmy uncovers exactly what grits are. Then it's off to Tennessee to visit the Jack Daniels distillery and discover the secrets of sour mash. In Louisville, where the South meets the North, Jimmy and Matt learn about fast-food consistency at Kentucky Fried Chicken HQ.
Kate Quilton and John Whaite go on an incredible journey to unearth the origins of the K-foods that have exploded in popularity in recent years. Starting in Seoul, they uncover the crispy secrets of Korean Fried Chicken and reveal the key ingredient in Gochujang sauce. Continuing south to Icheon, they investigate a rice-based alcoholic spirit that outsells all others in Korea. In Cheonan they discover the reason for the massive popularity of pork luncheon meat - aka spam - and find out how it's made. A short detour to the beach at Dacheon leads to a surprising and unforgettable seafood with a nickname fit for the playground. Finally, in Gwangju, they enter a world of kimchi, and learn the key to its global expansion.
The team find out what makes food fit for a celebration. Helen Lawal finds out how tall a celebration cake can go. Jimmy Doherty unravels the secrets of a classic party food, the samosa; and investigates why there's so much air in a bag of crisps. Kate Quilton discovers how the shape of celebratory chocolates can change how they taste; gets her hands dirty helping a world champion create a sugarwork showpiece; and finds out what separates cordial from squash. Briony May Williams learns all about bags of ice, and how to really mix a martini and Matt Tebbutt dons a lab coat to explore the science of party food.
In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions. Jimmy discovers how caffeine is extracted from coffee beans and asks if we should be worried about caffeine in the first place, examining how much it takes to harm you. Kate investigates why cutting off prawns' eyes makes them breed, and asks how we can buy prawns that haven't had their eyes cut off. Matt finds out how much water can be added to formed ham and what that does to the price.
Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy? Matt uncovers the clever ingredient in ice cream. Kate travels to Swaziland to explore tinned grapefruit production, discovering that acid is used in the process, and finding out how it can be safe.
Jimmy, Kate and Matt present a Christmas special unearthing the secrets behind our festive food. Over 10 million turkeys head for the oven at Christmas. Jimmy investigates the safest way to cook a turkey: can they ever be cooked from frozen, and why do they need to be cooked so carefully? On Christmas Eve it's traditional for children to leave out a snack for Father Christmas and a carrot for his reindeer. But do reindeer actually eat carrots? Kate is off to Lapland to find out, meeting the reindeer being bred to end up on the shop shelves. Do the bubbles in Champagne go to your head and make you feel tipsy sooner than other tipples? Matt has offered to check it out and reveal the serious science behind the bubbly. Kate's also on a mission to find out what's in the suet in your Christmas pud. And Jimmy wants to know why kids hate Brussels sprouts, and if food scientists can come up with a solution.
A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt want to know which ones actually work. Are 'lite' foods really light? Should we detox after Christmas? Are sweeteners a dieter's friend or foe? And is cheese always off-limits for those looking to shed a few pounds? The team also reveal some shocking home truths about juice.
Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode.
Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce. Chocoholic Kate heads on a pilgrimage to a cocoa farm in Ghana to find out if there's any scientific truth behind the widespread belief that chemicals in dark chocolate have health benefits. Jimmy investigates why rabbit is stocked in supermarkets on the continent, but not in the UK. Does our association with pet bunnies dampen demand from British shoppers? He gets rare access to a rabbit farm in Spain to learn more about the industry. Matt goes on a real-life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare 'double-yolkers'. Jimmy also heads to Hampshire and discovers that the tender spring lamb served at Easter may be older than you think.
Over the past 12 months, Jimmy Doherty, Kate Quilton and Matt Tebbutt have been travelling the globe exploring popular festive food. Why is farmed salmon pink? Can a chicken be grown as big as a turkey? Is the gold in alcoholic drinks real? To find the answers to these questions and more, the trio head to Norway, the US, Oman, Germany and France, visiting the factories, farmers and producers who make the ingredients for popular Christmas food.
Jimmy takes part in an East Asian adventure, looking for the mystery ingredient in a new range of diet foods called konjac noodles. Kate takes a look at some scientific research that suggests eating nuts can help you shed pounds rather than piling them on. Matt is determined to get fit for the beach.
Super-slimmers share the secrets of their dieting success, while Jimmy Doherty, Kate Quilton and Matt Tebbutt check whether there is scientific evidence to back up their stories.
This special episode revisits a basketful of not-to-be-missed missions from the Food Unwrapped casebook. Jimmy asks why so much bacon in supermarkets is Danish and visits one of the largest pork abattoirs in Europe. And he comes face to face with traditionally-matured cheeses’ residents, cheese mites. Kate investigates why most British supermarkets only stock one variety of banana, and heads to Malaysia to learn about a disease that could mean the end to one of our favourite fruits. She also tracks down the slippery fellows used in the increasingly popular jellied eels. Meanwhile, Matt visits a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour and goes on a real life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare ‘double-yolkers’.
In this hour-long Food Unwrapped special, the team get stuck into the truth about sugar. In Mexico, Matt looks into agave syrup, which is often touted as being a healthier, more natural alternative to table sugar, but is it? Matt's search for the answer leads to an unlikely encounter with 1980s showbiz legend and agave entrepreneur Cleo Rocos. In Mauritius, Jimmy investigates whether brown sugar is any better for us than white sugar. In a ground-breaking experiment, Kate undergoes a brain scan that will show for the first time exactly what goes on in our heads when we consume artificial sweeteners, compared to what happens when we consume sugar. Kate also meets a chef who makes ready meals for a number of major supermarkets, all of whom are under pressure to reduce sugar content in their meals.
In this Christmas special, Jimmy Doherty, Kate Quilton and Matt Tebbutt explore how the food industry brings the taste of Christmas to our tables. The number one complaint at Christmas is a dried-out turkey, so Matt turns to science for the answer. His experiments include cooking upside down and even strapping ice packs to the bird, but will any of them deliver? Kate gets the tough job of investigating pink champagne. It's becoming a preferred option at Christmas, but what makes it pink? And who knew that the wrong temperature could mean a trip to A&E from an exploding cork? Jimmy also faces explosions, with chestnuts. They should be roasting on an open fire, but how do you stop them going off like bangers?
The team examine recent trends and scientific advances in weight loss. Can eating more fat make us thin? Should we skip breakfast? And drink full-fat milk? Or just get a good night's sleep?
Food Unwrapped goes mad for meat in a one-hour special programme. Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa travel the globe to find out about the latest innovations that are making our meat more sustainable, healthier and better for the planet. In Belgium, Matt discovers a new breed of cattle with more muscles than Arnold Schwarzenegger, which could be coming soon to a field near you. In Thailand, Jimmy finds out which animal produces the most meat for the least amount of feed, and is surprised to find a slimy solution on the rooftops of Bangkok. Kate examines the possible health implications of antibiotics in pig feed. Matt continues his bovine odyssey in Canada, where a little-known sea-faring tradition could hold the key to fighting the 180 million kg of methane that cattle produce every year: more than the planet's planes, trains and cars combined.
The team investigates why the prices of some supermarket foods has risen so much over the last year, and reveals how the latest technology can help customers stay ahead of the supermarket pricing game. Jimmy Doherty investigates shrinkflation and finds out why some top brands have been shrinking in size, while Kate Quilton discovers that years of pressure on British dairy farmers has led to a massive shortage of milk. Matt Tebbutt finds out why the price of British strawberries is bucking the trend, and learns how dynamic pricing could change the way people shop on the high street.
Christmas is coming and you're cordially invited to join Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal as they reveal astonishing surprises behind our favourite festive grub, from the mystery of why Christmas puddings last so long to the perfect stuffing for your turkey. Jimmy visits north-west America to check out the latest non-meat treat for Christmas day: tofurkey, and finds himself on a wild turkey chase in a town overrun with them. Meanwhile, Matt searches for the best accompaniment to real turkey, and visits Britain's biggest manufacturer of sage and onion stuffing, before a flavour scientist in Belgium insists that the best match for turkey is chocolate, nuts and mushrooms! In Italy, Kate tracks down the makers of those festive silver ball cake decorations to find out if there's any real silver in them. And in beautiful Zanzibar Helen checks out Christmas spice cinnamon, and what difference those delicious sticks or cinnamon powder make to mulled wine.
Jimmy, Kate, Matt and Dr Helen share surprising food and drink health tips. Can curry help you lose weight? Plus: the Hadza tribe's unique diet, meal replacement drinks, microgreens and more.
Food Unwrapped reveals the secrets of China's food. In China, Jimmy Doherty and Matt Tebbutt sample extraordinary and exotic dishes, meet the skilled workers working in small cooperatives, and witness a blend of ancient farming techniques and commercial production on an unparalleled scale. Jimmy visits the incredible remote village of Juehui, in the Sichuan province, where all the residents work together to make noodles the traditional way, by hanging them out to dry on their rooftops, creating views that have to be seen to be believed. Matt visits China's largest meat processing base, where 20,000 people work, and explores how China has become the world's biggest producer of garlic. He sees the life-changing effect this humble crop has had on rural communities and discovers a turbo-charged variety that packs a punch.
Can you eat any old seaweed? Why aren't pork scratchings made from British pigs? Can you make risotto from long grain rice? What exactly is skyr? Plus: tomatoes, and icing sugar.
The team reveal foodie tips to help you feel great on your summer holiday. Jimmy learns the truth about crash diets. Can collagen drinks boost your skin's appearance? Plus: tiger nut milk.
With less than a week to go before millions of hungry people tuck into their Christmas dinners, the team reveal various surprises behind festive food. Jimmy Doherty heads to Sri Lanka to find out if there is anything in yuletide spices that can give a person a dose of Christmas cheer. Matt Tebbutt visits a mince pie factory to learn the difference between raisins and currants. Helen Lawal investigates how well sprouts should be cleaned and Kate Quilton checks out a more decadent festive roast from the past.
Food Unwrapped kicks off 2019 with a diet special full of hints and hacks for how to beat that post-Christmas bulge. Kate Quilton hits the surf in Australia to find out if replacing carb and meat classics with popular veg and fruit-based alternatives is a good way to cut calories. Dr Helen Lawal follows nine people who've been on three of the nation's favourite diets for nine months, to uncover the truth about long-term dieting. Jimmy Doherty finds out which foods and drinks can help during endurance training, and Matt Tebbutt goes dry for a month to see if ditching booze can make him look younger.
The team investigates fast food, with Matt Tebbutt delving into the world of KFC, and Kate Quilton going behind the scenes at Deliveroo and heading to Papa John's to see how they achieve consistency on a mass scale. Jimmy Doherty travels to New York to investigate the surprising health benefits of the taco and Matt discovers the concealed contents lurking in cheap takeaways.
A look at the possible impact of Brexit on food prices, asking what will happen to the food on shelves, in fridges and on people's plates.
Special edition of the food-facts documentary lifting the lid on the midday meal. Jimmy Doherty and Kate Quilton explore people's obsession with the great British sandwich, and reveal whether wraps or bagels are more fattening than a regular triangular sarnie. Jimmy also jets off to Japan to find out if a sushi lunch is better than all of them. Matt Tebbutt becomes a human guinea pig in an experiment to see what kind of lunches make people sleepy, and Dr Helen Lawal investigates the rise of a worrying lunchtime trend among teenagers - fried chicken.
Some favourite Food Unwrapped investigations. In Kenya, Jimmy looks into the flavours and pricing of tea, Matt visits a Norwegian scallop farm, and Kate checks out limes in Israel.
Jimmy Doherty investigates whether protein supplements help build better bodies and also heads to Japan to learn about wasabi. Matt Tebbutt exposes the potential dangers of consuming grapefruit while on certain medications, and finds out which foods generate the most wind, while Kate Quilton lifts the lid on peanut butter's shelf life, and asks if there is really any difference between dog and cat food.
Favourite investigations. Jimmy Doherty asks how much orange is in orange squash. Matt Tebbutt runs across a pond of custard. And is it true that your DNA determines whether you love or hate Marmite?
Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish. Matt Tebbutt looks at ice cubes.
Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off.
A handy haul of health hacks to propel you into 2020, including a look at ginger, spinach and your 'five-a-day' fruit and veg
The programme celebrates the great British breakfast with a look back at some of the UK's favourite brekkie-based investigations, including when Jimmy Doherty traced the roots of baked beans back to the early settlers in America, and solved the puzzle of what kippers actually are. There is also a look at when Matt Tebbutt delved into the surprising science behind why nuts always rise to the top of his muesli, as he discovered how the same principle can save a skier's life in an avalanche.
A celebration of all things sweet and wonderful, from Parisian macarons and salted caramel, to the secrets of fizzy sweets and the reason some honey is runny and some isn't
The gang unwrap festive facts. What's the secret to perfect stollen? Why red cabbage at Christmas? How long does an open bottle of port stay drinkable? Plus: a pigs in blankets alternative.
The team dig deep into food hacks and science secrets for health and well-being as we kick off for 2022 - from chia seeds and gluten-free to the superpowers of watermelon
A look back at some favourite vegetarian investigations, from tasty meat-free burgers to edible seaweed, jackfruit, grow-your-own gardening tips, and the surprising truth about baby carrots
The Food Unwrapped team take a deep dive into the nation's favourite supermarket aisles. In this first episode, the team chill out in the freezer aisle. Jimmy Doherty investigates why there's more to frozen chips than just potatoes, Helen Lawal learns why frozen ready meals have best-before dates, Briony May Williams gets the inside scoop on soft-scoop ice cream, and Andi Oliver learns how to get the most out of your freezer at home
The team take their trolleys down the fruit and veg aisle getting the inside info on summer veggies in winter, temperamental bananas, and how to waste less fresh produce.
